Cardamom French Toast Casserole Food

CARDAMOM FRENCH TOAST CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x12-inch baking dish with cooking spray.
• Place the bread cubes in the prepared dish. Sprinkle the pecans over the bread.
• Beat the eggs, 1 1/2 cup milk, almond extract, 1 tablespoon cardamom, cinnamon, and brown sugar together in a bowl until thoroughly combined; pour the mixture evenly over the bread cubes and pecans. Cover the dish with aluminum foil and allow the casserole to sit 15 minutes to allow the flavors to combine.
• Bake in the preheated oven for 20 minutes; remove the aluminum foil and continue baking until the top is golden brown, another 20 to 25 minutes. Remove from oven and allow to cool slightly, about 10 minutes.
• Mix the confectioners' sugar, 1/2 teaspoon cardamom, and 3 tablespoons milk in a bowl with a fork until smooth; pour over the slightly cooled casserole to serve.

VANILLA-CARDAMOM CAST-IRON SKILLET FRENCH TOAST WITH PAN-ROASTED APPLES AND DATE MOLASSES

Steps:

• For the date molasses: Combine the dates and 3 1/2 cups water in a medium saucepan on medium-high heat. Bring to a boil, then reduce the heat to medium-low. Simmer until softened, stirring occasionally and skimming foam every few minutes, about 15 minutes. Once the dates start to soften, use a wooden spoon to mash them. Strain into a clean saucepan through a fine-mesh sieve. Bring to a boil over high heat, stirring occasionally, and cook until slightly thickened, about 5 minutes.
• For the pan-roasted apples: Melt the butter in a large skillet over high heat. Add the sugar and cook until starting to brown. Add the apples, lemon juice, cardamom and cinnamon. Cook, tossing constantly, until very well caramelized and soft, about 5 minutes. Add the apple cider; cook until thickened, about 5 minutes. Keep warm.
• For the yogurt whipped cream: In a medium bowl, whip the cream, yogurt and vanilla seeds to soft peaks. Chill until ready to serve.
• For the French toast: Preheat the oven to 200 degrees F. Set a rack over a baking sheet.
• In a baking dish, whisk together the eggs and yolks. Add the half-and-half, vanilla and cardamom; mix until combined.
• Add 4 slices of bread to the egg mixture; soak for about 30 seconds on each side. In a large cast-iron skillet over medium heat, heat half of the butter and oil until shimmering. Add the soaked bread and cook until golden brown on both sides, about 3 minutes per side. Transfer the French toast to the rack and keep warm in the oven. Soak and cook the remaining slices of bread, using the remaining butter and oil.
• To serve: Place a slice of French toast on a serving plate; top with a spoonful of pan-roasted apples, a drizzle of date molasses, a dollop of yogurt-whipped cream, another slice of French toast, more apples, more yogurt and a final drizzle of date molasses. Serve immediately.

BAKED FRENCH TOAST WITH CARDAMOM AND MARMALADE

Steps:

• Make french toast:
• Butter 15 x 10 x 2-inch glass baking dish. Spread marmalade evenly over 1 side of each bread slice. Cut slices diagonally in half, forming triangles. Arrange triangles crosswise in dish, marmalade side up and overlapping slightly.
• Whisk milk and next 7 ingredients in large bowl. Pour custard over bread. Let bread stand 1 hour, basting occasionally, or cover and refrigerate overnight.
• Make citrus syrup:
• Mix first 5 ingredients in small bowl, stirring until sugar dissolves. Let stand at least 1 hour. (Can be made 1 day ahead. Cover and refrigerate.)
• Preheat oven to 350°F. Bake French toast, uncovered, until puffed and golden brown, about 50 minutes. Sprinkle with powdered sugar; serve with citrus syrup.

CARDAMOM-ORANGE FRENCH TOAST

Steps:

• In a large bowl, whisk together milk, eggs, sugar, orange zest, vanilla, cardamom, and salt until eggs are broken up and evenly combined. Soak 3 bread slices in egg mixture turning once, until soaked through, about 4 minutes total.
• Meanwhile, melt 1 tablespoon of butter in a large frying pan over medium heat. When butter foams, place 3 pieces soaked bread in the pan and cook until browned, about 2 minutes per side. Repeat with remaining bread. Serve topped with Honeyed Strawberries.
• Mix honey, vanilla, and orange juice together in a medium bowl until honey is dissolved. Add strawberries, stir to coat, and let sit until berries give off their juices, at least 5 minutes. Stir briefly before using.

FRENCH TOAST CASSEROLE

Steps:

• Place bread cubes in a greased 13x9x2-inch baking dish.
• In a mixing bowl, beat eggs, milk, sugar, vanilla and salt (if desired).
• Pour over bread.
• Cover and refrigerate for 8 hours or overnight.
• Remove from the refrigerator 30 minutes before baking.
• Dot with butter.
• Combine sugar and cinnamon; sprinkle over the top.
• Cover and bake at 350° for 45 to 50 minutes or until a knife inserted comes out clean.
• Let stand 5 minutes.
• Top serving with fruit and Cool Whip.
• Serve with syrup.

CARDAMOM FRENCH TOAST CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x12-inch baking dish with cooking spray.
• Place the bread cubes in the prepared dish. Sprinkle the pecans over the bread.
• Beat the eggs, 1 1/2 cup milk, almond extract, 1 tablespoon cardamom, cinnamon, and brown sugar together in a bowl until thoroughly combined; pour the mixture evenly over the bread cubes and pecans. Cover the dish with aluminum foil and allow the casserole to sit 15 minutes to allow the flavors to combine.
• Bake in the preheated oven for 20 minutes; remove the aluminum foil and continue baking until the top is golden brown, another 20 to 25 minutes. Remove from oven and allow to cool slightly, about 10 minutes.
• Mix the confectioners' sugar, 1/2 teaspoon cardamom, and 3 tablespoons milk in a bowl with a fork until smooth; pour over the slightly cooled casserole to serve.